Scotch Oats
• ½ cup Harraways scotch oats
• ½ cup whole wheat flour
• 2 tsp ground cinnamon
• 1 tsp nutmeg
• 2 tsp pure maple syrup
• 1 tbsp coconut oil, melted
For the filling:
• 1 large apple, peeled and diced into 1cm cubes
• 1/2 cups frozen blueberries
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
2. In a small bowl, combine the oats, flour, cinnamon, and nutmeg for the crumble topping. Add in maple syrup and melted coconut oil, mixing until fully combined.
3. In a separate bowl, toss the apple and blueberries in the cornstarch and cinnamon until evenly coated.
4. Add apple mixture into a large ramekin or small ovenproof bowl and top with crumble mixture.
5. Bake for 30 minutes or until the crumble topping is golden brown.
